Main courses

Game

Roast partridges on toast spread with their livers

Partridge in chocolate sauce

Stewed partridges

Partridge Normande

Perdreaux à la Rouennaise

Partridges in white wine

Partridges en pistache

Partridges cooked in paper in a Klephti fashion

Partridges with tomato sauce

Partridges with green peppercorns

Partridge with chorizo

Partridges stewed in white wine

Partridge with lentils

Salmis of pheasant from England

Pheasant with juniper berries, yoghurt and cream

Roast pheasant, parsnip purée and Brussels sprouts

Stuffed pheasant sealed in a pot

Pheasant cooked in a rich sauce

Casseroled pheasant

Pheasant brochettes

Pheasant Norcia-style with truffles

Pheasant vin blanc

Pheasant breasts with apple and fresh ginger

Crispy pheasant with Hollandaise sauce

Devilled pheasant legs

Pheasant salad

Stuffed quail on leek croûtes
 

Wild duck in pastry parcels

Wild duck with lentils

Wild duck with juniper berries

Wild duck with olives in Sherry sauce

Pigeons à la Romanaise

Stewed pigeons

Salmis of wood pigeons

Pigeons with three herbs on a bed of rice

Grouse with whisky

Grouse pie

Roast saddle of venison in rich marinade

Venison fillet with sage

Venison and shallot kebabs

Rabbit cooked in Marsala

Rabbit casserole

Jugged hare

Hare in red wine with wild mushrooms

Lemon hare

Saddle of hare marinated in Sherry and brandy